Recipe

Chilled Fruit-champagne Soup With Crystallized Ginger Recipe

Add Step-by-Step Photos	Bluewaterandsand / All my dishes 11 months, 1 week ago Recipe courtesy Emeril Lagasse, 2001 Show: The Essence of EmerilEpisode: Champagne Prep:15m Cook:30m Servings:6	Bluewateran
	chilled fruitchampagne soup with crystallized ginger

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Ingredients

2 Fuji apples, peeled, cored and roughly chopped

1 ripe yet firm peach, pitted and roughly chopped

2 cups water

1/2 cup sugar

1 tablespoon fresh lemon juice

1/4 fresh orange juice

1/4 cup plus 2 tablespoons shredded fresh mint leaves

1 teaspoon lemon zest

1 cup extra-dry or demi-sec Champagne

2 tablespoons finely chopped crystallized ginger

Directions

In a 2-quart heavy pot, combine the apples, peach, water, sugar, lemon juice, orange juice, 1/4 cup mint leaves and lemon zest. Bring to a boil over medium-high heat, then reduce heat to medium low, and simmer uncovered for 20 minutes.

Remove from the heat and puree with an immersion blender, or in batches in a blender.(Use caution when pureeing hot liquids.) Transfer to a clean container and refrigerate until thoroughly chilled, at least 2 hours.

Stir the Champagne into the soup. Ladle into 6 small, chilled bowls, and garnish each with a teaspoon of mint and a teaspoon of chopped crystallized ginger. Serve immediately, either as a first course or a dessert.

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